Want to eat more veggies without spending a lot of time? This one‑pan dinner helps you hit your daily vitamin A and calcium goals with every bite.
Roast tofu, sweet potatoes, cauliflower, and kale together. Then drizzle a quick tahini‑lemon sauce for a bright, tangy finish.
Active time: 20 minutes Total time: 1 hour
Sheet‑Pan Tofu and Veggies in Sesame Sauce
Ingredients
- 1 (14 oz) block extra‑firm tofu, pressed and dried
- 2 cups sweet potatoes, cut into ½‑inch cubes
- 2 tablespoons olive oil, divided
- 2 cups cauliflower florets
- 2 cups kale, chopped
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon water
- 1 garlic clove, minced
Directions
- Preheat the oven to 400°F (200°C).
- Cut the tofu into ½‑inch cubes. Spread the tofu on a sheet pan. Add the sweet potatoes and drizzle with 1 tbsp olive oil. Toss gently.
- On a second sheet pan, place the cauliflower and kale. Drizzle with the remaining 1 tbsp olive oil and toss.
- Roast both pans for 10 minutes. Remove the veg pan, stir the tofu and potatoes, then return everything to the oven for another 20 minutes, or until golden and tender.
- While the veggies roast, whisk together tahini, lemon juice, tamari, water, and minced garlic.
- When the roast is done, pour the sauce over the hot vegetables and toss to coat.
- Serve right away, or let it cool and store in an airtight container for up to four days. Yields about 7 cups.
Serves: 4 Serving size: 1 ¾ cup
Nutrition per serving: 305 calories, 18 g total fat, 22 g carbs, 6 g fiber, 15 g protein. Provides 35 % of daily Vitamin A, 84 % Vitamin C, and 14 % calcium.